The slow cooker is renowned for producing wonderful meat casseroles, stews and braises. Here it truly excels, making even the toughest cuts meltingly tender and developing and enhancing their flavour.
Beef, lamb and pork provide an excellent concentrated source of protein and many valuable nutrients, particularly the minerals iron and zinc. As a bonus, because there is no pre-frying of meat or onions in the recipes, most are healthily lower in fat.
In this chapter you'll find a variety of recipes to suit every taste and budget using braising steak, chops and minced (ground) meats to sausages, bacon and venison. There are classic winter warmers such as Braised Lamb with Cannellini, Sausage Supper and Simple Irish Stew, but you'll also find plenty of lighter, more contemporary dishes such as Thai-spiced Pork with Veg and Lamb with Aubergines.